Cut jalapenos in half lengthwise and remove seeds and ribs. In small bowl, toss peppers with oil until well coated. Place skin-side down on cooking grid or Perforated Cooking Grid for about 5 minutes or until skin is browned and blistered. Transfer to small plastic bag to let skin loosen. When cool enough to handle, remove skin and chop peppers.

Butter outside of each bread slice. Mix cheddar with cream cheese; spread mixture on unbuttered side of two of bread slices. Top each with half of guacamole and jalapeños. Add remaining bread slices, butter side out.

Transfer to Half Moon Cast Iron Griddle and cook until golden brown on underside, then turn and cook until second side is golden and cheese is melted.